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BerryWorld Blueberry And Buttermilk Scones With Fresh BerryWorld Blueberry Jam

 Light and fruity and simply served split open, with the tastiest freshest tasting jam spooned generously on top, these scones are as close to heaven on a plate as you can get.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dessert
Cuisine British
Servings 12


  • 5 cm fluted cutter
  • Large heavy based pan
  • Sterilised jars
  • Baking tray


  • 400g BerryWorld blueberries
  • 200g caster sugar
  • Zest and juice of 1 large orange
  • 150g BerryWorld blueberries
  • 350g self-raising flour
  • 1 tsp bicarbonate of soda
  • 100g salted butter, cubed
  • 50g caster sugar
  • Zest of 1 orange
  • 175ml buttermilk
  • 1 tbsp milk


  • First make the blueberry jam. Place the blueberries, sugar, zest and juice of the orange in a large heavy based pan. Allow the sugar to dissolve over a medium heat then increase the heat and allow to boil for approximately 20 minutes, stirring occasionally to prevent it catching on the bottom of the pan. Allow to cool a little then spoon into sterilised jars. Cover with a lid when completely cooled and store in the fridge for up to 2 weeks.
  • To make the scones, preheat oven 220c/200c fan/gas 6. Wash and pat dry the blueberries, dust in a little flour.
  •  Sift the flour and bicarbonate of soda into a large bowl. Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs.
  •  Stir in the caster sugar, orange zest and blueberries, make a well in the centre and pour in the buttermilk and milk, mix together with a knife until you have a soft dough. Turn out onto a lightly floured surface and knead very lightly, pat into a round 4cm thick.
  • Cut out scones using a 5 cm fluted cutter, place on a lightly greased baking tray. Brush the tops with a little milk.
  •  Bake for 10-12 minutes until risen and golden, cool on a wire rack.
  • Serve split in half topped with the blueberry jam.


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Keyword Afternoon Tea, Baking, Scones